Generously season the 3 pound chuck roast with salt and garlic pepper seasoning, making sure to get all sides
Sear the chuck roast on each side to seal in the flavor
Toss in the onion and crushed garlic cloves, and make sure to get all the little brown bits at the bottom
Add in the tomato paste and red wine, and let that reduce
Toss in the beef bouillon and beef stock
Add the carrots and the beef chuck roast back to the pot
Toss in the fresh herbs like bay leaves and thyme
Cover and cook at 350°F for about three hours
